Makoto Kurosaki AS – Nakiri 165mm
R2,950.00
Makoto Kurosaki is the older brother of Yu Kurosaki. They have started working together under Kato-San. In fact, Makoto still works for Kato-San some of the time, while also spending time with his brother Yu at his new shop he has established in Echizen, Japan.
The blade is made from Aogami Super – really easy to sharpen, holds a super fine edge, cuts like silk and is very rugged for its hardness.
Nakiri:
Nakiris are double bevel knives designed specifically for working with vegetables. Nakiris are characterized by their flat profiles and squared off tips. This profile makes these knives ideal for push cutting and chopping but awkward for rock cutting. Nakiris are often ground thin to optimize performance and they benefit from a refined cutting edge. A similar design is the traditional single bevel usuba which is also designed specifically for use on vegetables.
Knife Specifications
Knife Type: Nakiri – Vegetable knife
Material: Aogami Super
Blade Length: 165mm
Rockwell Hardness: 63:64
Delivery time: 3 to 5 Working days
FREE SHIPPING for orders over R500
We use Payfast and EFT as payment method.
Care Instructions:
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- This knife fully carbon steel, meaning the whole blade can rust. Over time a patina will form protecting the knife. To help prevent this, you can oil your blade with Camellia Oil after use.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
- Never twist, cleave or prise the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Out of stock
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RYUTOKU Nakiri 160mm
RYUTOKU
RYUTOKU knives are manufactured by Fuji Cutlery Co., Ltd. The sister company of Tojiro applies advanced construction techniques and modern materials, combined with high quality Japanese quality control to produce great knives suitable for chefs, home cooks and professionals at a great price.
Please note: These knives are more suited for home use rather than in a professional environment.
Nakiri
Nakiri Knife (菜切り包丁 – pronounced: Nakiri Bōchō) literally translated from Japanese means ‘knife for cutting greens’ or ‘leaf-cutter’. Most Japanese households make use of the Nakiri and in general, it is loved by vegetarians.
The Nakiri’s broad rectangular blade allows for quick and efficient chopping, dicing and mincing of large vegetables. The height of the blade also allows cutting through harder root vegetables with a straight down chopping motion. The Nakiri may also be turned upside down to use the spine of the blade to scrape ingredients across the chopping board without damaging the blade. The blade profile with its straight, flat edge works best when using an up and down chopping motion.
The Nakiri knife has a long, thin, and rectangular-shaped blade with a straight edge, and a flat, blunt tip. The Nakiri’s shape can be mistaken for a cleaver but be warned that it is not made for heavy-duty work like cutting bones or frozen foods. The thinness of the blade also ensures that delicate vegetables can be cleanly cut without ripping the skin, and helps to achieve crisp edges on each slice.
Type: Western Style
Best for: Vegetables
Kitchen Samurai Ease of Use Rating: Specialist – Easy to use but applies to specific food types
Care Instructions
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food.
- Never twist or cleave the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Sakai Kikumori SW Nakiri 165mm
Sakai Kikumori
With a passionate devotion to knife-making as well as working with some of the most skilled craftsman in Japan, Sakai Kikumori has been making cutlery of incredible quality and performance since its inception in 1926.
The SW Series from Sakai Kikumori is machine forged with Swedish stainless steel. Swedish stainless are poplular with Japanese knife manufactures and blacksmiths due to their predictable nature and fine grain structure after heat treatment. They hold a great edge and can be sharpen super sharp with ease.
Nakiri
Nakiri Knife (菜切り包丁 – pronounced: Nakiri Bōchō) literally translated from Japanese means ‘knife for cutting greens’ or ‘leaf-cutter’. Most Japanese households make use of the Nakiri and in general, it is loved by vegetarians.
The Nakiri’s broad rectangular blade allows for quick and efficient chopping, dicing and mincing of large vegetables. The height of the blade also allows cutting through harder root vegetables with a straight down chopping motion. The Nakiri may also be turned upside down to use the spine of the blade to scrape ingredients across the chopping board without damaging the blade. The blade profile with its straight, flat edge works best when using an up and down chopping motion.
The Nakiri knife has a long, thin, and rectangular-shaped blade with a straight edge, and a flat, blunt tip. The Nakiri’s shape can be mistaken for a cleaver but be warned that it is not made for heavy-duty work like cutting bones or frozen foods. The thinness of the blade also ensures that delicate vegetables can be cleanly cut without ripping the skin, and helps to achieve crisp edges on each slice.
Best for: Vegetables
Kitchen Samurai Ease of Use Rating: Specialist – Easy to use but applies to specific food types
Care Instructions
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food.
- Never twist or cleave the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
REIGETSU Nakiri 160mm
REIGETSU knives are manufactured by Fuji Cutlery Co., Ltd. The sister company of Tojiro applies advanced construction techniques and modern materials, combined with high quality Japanese quality control to produce great knives suitable for chefs, home cooks and professionals at a great price.
This knife is real good value for money in our opinion. It has a great cutting feel for a knife at this price range and is very easy to sharpen on a Japanese whetstone. The knife is fitted with a Magnolia wood handle and plastic Collar. Please note: These knives are more suited for home use rather than in a professional environment.
The REIGETSU knives are made in China but packaged, sharpened and assembled in Japan under Fujicutlery-Japans regulations.
Nakiri
Nakiri Knife (菜切り包丁 – pronounced: Nakiri Bōchō) literally translated from Japanese means ‘knife for cutting greens’ or ‘leaf-cutter’. Most Japanese households make use of the Nakiri and in general, it is loved by vegetarians.
The Nakiri’s broad rectangular blade allows for quick and efficient chopping, dicing and mincing of large vegetables. The height of the blade also allows cutting through harder root vegetables with a straight down chopping motion. The Nakiri may also be turned upside down to use the spine of the blade to scrape ingredients across the chopping board without damaging the blade. The blade profile with its straight, flat edge works best when using an up and down chopping motion.
The Nakiri knife has a long, thin, and rectangular-shaped blade with a straight edge, and a flat, blunt tip. The Nakiri’s shape can be mistaken for a cleaver but be warned that it is not made for heavy-duty work like cutting bones or frozen foods. The thinness of the blade also ensures that delicate vegetables can be cleanly cut without ripping the skin, and helps to achieve crisp edges on each slice.
Best for: Vegetables
Kitchen Samurai Ease of Use Rating: Specialist – Easy to use but applies to specific food types
Care Instructions
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food.
- Never twist or cleave the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
TOUSHU Nakiri 165mm
TOUSHU
TOUSHU knives are manufactured by Fuji Cutlery Co., Ltd. The sister company of Tojiro applies advanced construction techniques and modern materials, combined with high quality Japanese quality control to produce great knives suitable for chefs, home cooks and professionals at a great price.
The Toushu Nakiri is made with MV Stainless steel and fitted with a Magnolia wood Japanese handle. The blade is really thin and cuts with very little resistance.
Molybdenum Vanadium Stainless steel:
AUS 8 is a high carbon, low chromium stainless steel that has proven, over time, to be a very good compromise between toughness, strength, edge holding and resistance to corrosion.
It has added Vanadium to give the steel more hardness. This steel is very easy to sharpen to a razor edge but it will dull relatively quickly compared to high-carbon.
Nakiri
Nakiri Knife (菜切り包丁 – pronounced: Nakiri Bōchō) literally translated from Japanese means ‘knife for cutting greens’ or ‘leaf-cutter’. Most Japanese households make use of the Nakiri and in general, it is loved by vegetarians.
The Nakiri’s broad rectangular blade allows for quick and efficient chopping, dicing and mincing of large vegetables. The height of the blade also allows cutting through harder root vegetables with a straight down chopping motion. The Nakiri may also be turned upside down to use the spine of the blade to scrape ingredients across the chopping board without damaging the blade. The blade profile with its straight, flat edge works best when using an up and down chopping motion.
The Nakiri knife has a long, thin, and rectangular-shaped blade with a straight edge, and a flat, blunt tip. The Nakiri’s shape can be mistaken for a cleaver but be warned that it is not made for heavy-duty work like cutting bones or frozen foods. The thinness of the blade also ensures that delicate vegetables can be cleanly cut without ripping the skin, and helps to achieve crisp edges on each slice.
Best for: Vegetables
Kitchen Samurai Ease of Use Rating: Specialist – Easy to use but applies to specific food types
Care Instructions
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food.
- Never twist or cleave the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Sale!
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Add to cart
Tojiro Gai – Nakiri 165mm
Nakiri
Nakiri Knife (菜切り包丁 – pronounced: Nakiri Bōchō) literally translated from Japanese means ‘knife for cutting greens’ or ‘leaf-cutter’. Most Japanese households make use of the Nakiri and in general, it is loved by vegetarians.
The Nakiri’s broad rectangular blade allows for quick and efficient chopping, dicing and mincing of large vegetables. The height of the blade also allows cutting through harder root vegetables with a straight down chopping motion. The Nakiri may also be turned upside down to use the spine of the blade to scrape ingredients across the chopping board without damaging the blade. The blade profile with its straight, flat edge works best when using an up and down chopping motion.
The Nakiri knife has a long, thin, and rectangular-shaped blade with a straight edge, and a flat, blunt tip. The Nakiri’s shape can be mistaken for a cleaver but be warned that it is not made for heavy-duty work like cutting bones or frozen foods. The thinness of the blade also ensures that delicate vegetables can be cleanly cut without ripping the skin, and helps to achieve crisp edges on each slice.
Best for: Vegetables
Kitchen Samurai Ease of Use Rating: Specialist – Easy to use but applies to specific food types
Care Instructions
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food.
- Never twist or cleave the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Yoshida Hamono Blue2 Kurouchi – Nakiri 165mm
Yoshida Hamono is a Family owned company with a rich history of knife and sword manufacturing. They manufacture knives at their workshop in Saga Prefecture, Japan.
The Yoshida Blue 2 range comes at a sharp price for a hand-forged knife. They are nice and thin behind the edge and are very well balanced in hand.
The Yoshida Blue 2 knives have a core steel of Blue 2 Carbon steel cladded in soft iron. Both the core and the iron cladding are reactive Carbon steel. This knife patinas nicely, but extra care is required when using the knife. We recommend that the blade be wiped down regularly during use and washed and dried properly after use. We recommend getting a rust eraser for maintenance.
Using a good cutting technique is very important. Make sure your cutting motion is straight up and down with no lateral movement when hitting the cutting board.
Nakiri
Nakiri Knife (菜切り包丁 – pronounced: Nakiri Bōchō) literally translated from Japanese means ‘knife for cutting greens’ or ‘leaf-cutter’. Most Japanese households make use of the Nakiri and in general, it is loved by vegetarians.
The Nakiri’s broad rectangular blade allows for quick and efficient chopping, dicing and mincing of large vegetables. The height of the blade also allows cutting through harder root vegetables with a straight down chopping motion. The Nakiri may also be turned upside down to use the spine of the blade to scrape ingredients across the chopping board without damaging the blade. The blade profile with its straight, flat edge works best when using an up and down chopping motion.
The Nakiri knife has a long, thin, and rectangular-shaped blade with a straight edge, and a flat, blunt tip. The Nakiri’s shape can be mistaken for a cleaver but be warned that it is not made for heavy-duty work like cutting bones or frozen foods. The thinness of the blade also ensures that delicate vegetables can be cleanly cut without ripping the skin, and helps to achieve crisp edges on each slice.
Best for: Vegetables
Kitchen Samurai Ease of Use Rating: Specialist – Easy to use but applies to specific food types
Care Instructions
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food.
- Never twist or cleave the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Sale!
R4,050.00
Add to cart
Yu Kurosaki Senko SG2 Nakiri
Yu Kurosaki
Kurosaki-san started as a blacksmith at a very young age, starting working at Takefu knife village at the age of 17 and apprenticed under Hiroshi Kato and Katsushige Anryu and ended up as the youngest master blacksmith at Takefu knife village.
His knives are renowned world wide for there unique look and amazing performance!
The Yu kurosaki Senko Bunka is constructed using an SG2 core steel which is cladded in softer stainless steel. SG2 is a powdered steel which can hold a very fine, Super sharp edge for prolonged periods of time, due to its exceptional hardness.
Heat-Treated to 62 HRC.
Nakiri
Nakiri Knife (菜切り包丁 – pronounced: Nakiri Bōchō) literally translated from Japanese means ‘knife for cutting greens’ or ‘leaf-cutter’. Most Japanese households make use of the Nakiri and in general, it is loved by vegetarians.
The Nakiri’s broad rectangular blade allows for quick and efficient chopping, dicing and mincing of large vegetables. The height of the blade also allows cutting through harder root vegetables with a straight down chopping motion. The Nakiri may also be turned upside down to use the spine of the blade to scrape ingredients across the chopping board without damaging the blade. The blade profile with its straight, flat edge works best when using an up and down chopping motion.
The Nakiri knife has a long, thin, and rectangular-shaped blade with a straight edge, and a flat, blunt tip. The Nakiri’s shape can be mistaken for a cleaver but be warned that it is not made for heavy-duty work like cutting bones or frozen foods. The thinness of the blade also ensures that delicate vegetables can be cleanly cut without ripping the skin, and helps to achieve crisp edges on each slice.
Best for: Vegetables
Kitchen Samurai Ease of Use Rating: Specialist – Easy to use but applies to specific food types
Also Available in:
Gyuto – Follow link for more information
Bunka – Follow link for more information
Care Instructions
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food.
- Never twist or cleave the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Sale!
not rated
R2,385.00
Add to cart
Tojiro Gai – Santoku 170mm
Tojiro Knives
Tojiro is one of the few manufactures in Japan that performs all of its manufacturing processes in-house. They choose this path of integrated in-house production, from the careful selection of materials to after sale service. The reason why they are able to deliver high quality lies in their commitment to being directly involved in every aspect of making their knives.
As knives are tools that people directly take into their hands to use, Tojiro values the skills of producers, which are the foundation of manufacturing, and keep a close eye on all processes until each craftsman at TOJIRO is completely satisfied. Our knives that are produced by traditional techniques and modern industrial technology are held in the highest regard not only in Japan, but around the world.
The new Gai range from Tojiro is made from 37 layers Damascus VG10 stainless. VG10, a cutlery grade stainless steel produced in Japan. It has a high carbon content which allows it to be heat treated to higher hardness levels thus allowing the blade to take on finer, sharper edges whilst being able to maintain that edge for prolonged periods of time.
The Handle is inspired by the Japanese word Gai, which is roughly translated from the Japanese word for armour. Made from Linen mikarta which is durable, corrosion resistance, and strong against degradation over time. The convex edge of the Gai series cuts effortlessly into food and holds a very good edge.
Santoku
Santoku Knife (三徳包丁 – pronounced: Santoku Bōchō) literally translated from Japanese means ‘Three Virtues’. Three Virtues refers to the three methods of using a knife namely slicing, dicing and chopping or the three types of fresh produce that is meat, fish and vegetables.
The Santoku’s multi-purpose and versatility nature leads it to be compared with a Western chef’s knife or the Gyuto. As the Three Virtues suggests it’s perfect for chopping, mincing and slicing the three main fresh produces. It excels easily through the fresh produce and creates thin slices of meat, seafood, cheese, fruits, and vegetables. The wide blade is handy for scooping food off the cutting board. The blade profile is well suited for up-and-down motion or using a tap-chop or a push-cut.
The Santoku thin blade is shorter than Western chef’s or Gyuto knives making it lighter, easier to handle and less strenuous for long periods of work. The flatter cutting edge is nearly straight from heel to tip. The Santoku is perfect for users with smaller hands and a bit more limited working space. The double-bevel, thin, sharp edge prioritises finesse instead of power.
Type: Western Style
Best for: Meat, Fish, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
Care Instructions
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food.
- Never twist or cleave the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
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